Though regular Genovese basil will add a lovely aroma to the Southeast Asian flavors of this dish, the slightly spicier, more anise-y notes of Thai or opal basil are an even better fit.
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Serve with Steamed Jasmine Rice.
Try tying the fillets with dark green scallion tops instead of using toothpicks. Dip the green tops in boiling water for 15 seconds so they’re pliable and tie in a loose knot around the rolled fish fillets.
This was SO GOOD! I had to substitute cod for the flounder because I couldn't find any around here. It is thicker, so it was a little challenge rolling it and pinning it together with the toothpicks, but it worked just fine.
This recipe is spectacular and is so versatile. It should be a 6 star. I used halibut and prawns instead of flounder. (Don't think we have flounder on the west coast). Had some bok choy that I tossed in at the end. Yum, yum, yum. Next time, I would toss in more veggies. The sauce is divine. Definitely a 'company' dish.
Love how this turned out. A perfect Sunday evening meal. I used a one pound cod filet instead of thinner flounder filets. I cooked it for 12 minutes, since it was thicker. Added all the basil to the sauce. Served it with Jasmine rice.
Grouper was a fish I chose for this recipe . I received nothing but compliments. Grouper is a firm flesh white fish native to the Texas/Carolinas waters.
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